The Ingredients
Component Ingredient Amount
Shortbread Crust All-purpose flour 1¼ cups (156g)
Granulated sugar ¼ cup (50g)
Salt ½ teaspoon
Unsalted butter ½ cup (1 stick), chilled and cubed
Egg yolk 1 large
Custard Filling Whole milk 1 cup (estimated)
Heavy cream 1 cup (estimated)
Egg yolks 4 large
Granulated sugar ½ cup
Cornstarch 3 tablespoons
Vanilla extract 1 teaspoon
Finish Powdered sugar For dusting
The Method
Step 1: Make the Crust
Preheat oven to 350°F (175°C). In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until dough just begins to come together .
Press the dough firmly into the bottom of a parchment-lined 9×9-inch pan. Prick with a fork and bake for 15-18 minutes until lightly golden .
Step 2: Make the Custard
In a saucepan, heat milk and cream until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth . Slowly pour half the hot milk into the egg mixture, whisking constantly (this tempers the eggs). Return to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and stir in vanilla .
Step 3: Assemble and Bake
Pour the warm custard over the pre-baked crust. Return to the oven and bake for 20-25 minutes, until the custard is set around the edges but still slightly jiggly in the center .
Step 4: Chill
Cool completely at room temperature, then refrigerate for at least 2-3 hours (overnight is best) .
Step 5: Serve
Dust with powdered sugar, slice into squares, and serve chilled.
Version 3: Graham Cracker Crust Vanilla Custard Cream Squares
This version uses a no-bake graham cracker crust and adds a fluffy whipped cream topping—the quickest and easiest of the three .
The Ingredients
Component Ingredient Amount
Crust Graham cracker crumbs 1½ cups
Unsalted butter ½ cup, melted
Granulated sugar ¼ cup
Custard Filling Whole milk 2 cups
Granulated sugar ½ cup
Cornstarch ¼ cup
Salt ¼ teaspoon
Egg yolks 4 large
Unsalted butter 2 tablespoons
Vanilla extract 2 teaspoons
Whipped Cream Topping Heavy whipping cream 1½ cups
Powdered sugar ½ cup
Vanilla extract 1 teaspoon
The Method
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